Method:
To prepare fried chicken wings, start with the eggs: put them in a bowl, salt and pepper lightly, then beat the eggs with a fork. When the preparation is homogeneous, set them aside.
Go on to prepare the chicken wings: rinse the chicken wings well under running water and pat them dry with kitchen paper. Then proceed with the breading: in a bowl pour the sifted flour, add the salt, pepper, chopped parsley and paprika, mix to mix the ingredients. Then flour the chicken wings on both sides, then pass them into the previously beaten eggs and soak each chicken wing for at least 2 minutes.
Pass the chicken wings once again in the flour to make the double breading and proceed in this way with all of them. Heat abundant seed oil in a saucepan. Crumble some flour into the pan before pouring the chicken wings: if it sizzles then the oil is hot enough for frying. Then dip one or two chicken wings at a time. Fry for about 10 minutes, turning them two or three times.
The chicken wings will be cooked when no liquid comes out when pricked with a fork. Drain the chicken wings with a slotted spoon and transfer them to a sheet of absorbent paper. Serve the chicken wings immediately, hot and still crunchy.